Tips Food Preservation

We regularly receive questions about food preservation (eg, sauces, juices, jams and beverages). Here are some general tips for preserving foodstuffs:

Food preservation is only possible by removing the source of bacteria:
• The breeding ground for bacteria (which is practically impossible, since this naturally comes to foodd itself)
• Lowering the pH (acidity), this can be done in a natural way by means of adding, for example, vinegar, acetic acid or citric acid.
• The removal of oxygen, this can be done by a good packaging.
• Lowering the storage temperature in order to slow down the growth of bacteria.
• Lowering the water activity (Aw value) in the product
• Adding of preservatives (for example: sodium benzoate, potassium sorbate)

What Food preservative preserves then the longest/best?

It is not possible to give a simple answer here.
Preservation is an art in itself, each preservative has a different effect.
Depending on what you want to  slow down (yeasts, molds, browning, rancidity, acidity, etc.) you will need to add a specific preservative.

It's easier to see what big producers of the same product have on their label. The E-numbers (200 until 300) are preservatives.
Then you will need to test the usage to ensure proper activity, with the right result.

We can put you in contact with companies that we use ourselves for advice in order to achieve the proper preservation at a desired shelf life. These companies can also perform durability tests for you.

If you have any questions, please do not hesitate to contact us.